Carnivore Custard
Indulge in the ultimate carnivore custard that will tantalize your taste buds! Made with rich, creamy egg yolks and a hint of vanilla, this decadent treat is blended to perfection for a silky-smooth finish. It's the perfect way to satisfy your sweet tooth while staying true to a meat-based lifestyle—get ready to savor every spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 4 eggs
- equal parts milk (240 ml)
🫙Pantry Staples(2)
- high quality raw honey (15 ml)
- some vanilla podsoptional
👨🍳 Instructions
- 1
Crack four eggs into a bowl and then add equal parts milk.
- 2
Drizzle in some high quality raw honey. Optionally add some vanilla pods.
- 3
Whisk that until combined and then simmer over boiling water until your custard starts to thicken.
- 4
When your custard thickens up, let this set in the fridge or eat it right away.
- 5
Drizzle honey on top if you want to be fancy fancy. Add a little piece of honeycomb.
💡 Pro Tips
- ✓Heat your custard to exactly 170-175°F using a thermometer - below 160°F won't thicken properly, above 180°F will curdle the egg proteins irreversibly.technique170-175°F
- ✓Use a 1:1 ratio of whole eggs to egg yolks (4 whole eggs + 4 yolks) for carnivore custard since the extra lecithin creates superior emulsification without plant-based thickeners.ingredient1:1 ratio
- ✓Temper your egg mixture by slowly whisking in 1/4 of the hot milk first, then gradually add the rest - this prevents thermal shock that causes scrambling at the 140°F threshold.technique140°F threshold
- ✓Strain your finished custard through a fine mesh immediately after cooking to remove any proteins that coagulated above 180°F, ensuring silky texture.timing
- ✓Use heavy cream instead of milk (36% vs 3.5% fat) since the higher fat content creates better mouthfeel and prevents weeping during refrigeration.ingredient36% vs 3.5% fat
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